Publisher Photo
Publisher Photo
My aunt gave this recipe to me after she served it at a wedding brunch. With muffins and fresh fruit, it's now my favorite breakfast entree. My hobbies are cooking and collecting cookbooks. In fact, I've collected so many books my dad built a bookshelf especially for them.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 35 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 35 min.

Ingredients

  • 2-1/2 cups seasoned croutons
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 4 eggs
  • 2 cups milk
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon pepper
  • 10 bacon strips, cooked and crumbled

Directions

Place croutons in a greased 13-in. x 9-in. baking dish. Cover with cheese.
In a bowl, beat eggs, milk, mustard, salt, onion powder and pepper; pour over cheese. Sprinkle with bacon. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking.
Bake, uncovered, at 350° for 30-40 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting. Yield: 8-10 servings.
Originally published as Eggs Royale in Cookin' Up Country Breakfasts Cookbook 1994, p7

Nutritional Facts

1 piece: 255 calories, 17g fat (9g saturated fat), 145mg cholesterol, 618mg sodium, 12g carbohydrate (3g sugars, 1g fiber), 13g protein.

  • 2-1/2 cups seasoned croutons
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 4 eggs
  • 2 cups milk
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon pepper
  • 10 bacon strips, cooked and crumbled
  1. Place croutons in a greased 13-in. x 9-in. baking dish. Cover with cheese.
  2. In a bowl, beat eggs, milk, mustard, salt, onion powder and pepper; pour over cheese. Sprinkle with bacon. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking.
  3. Bake, uncovered, at 350° for 30-40 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting. Yield: 8-10 servings.
Originally published as Eggs Royale in Cookin' Up Country Breakfasts Cookbook 1994, p7

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MY REVIEW
Belley User ID: 156781 39400
Reviewed Dec. 24, 2009

"we make this for sepcial ocations birthdays and Christmas. Very good! Some times we use sausage instead of bacon."

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